About Lambassador

The Lambassador Initiative is a global project that identifies influential food professionals who are passionate about cooking with Australian lamb. The selected chefs partner with Meat & Livestock Australia on a voluntary basis and work together to raise awareness of Australian Lamb around the world.

Find out more about our Lambassadors and follow them on their journeys to bring the amazing flavours of high-quality, nutritious Australian lamb onto the tables and into the hearts of enthusiastic diners.

Yukari Miyajima

After graduating from a confectionery college, she became pastry chef in the restaurant in Tokyo for about five years.

Kazuhiro Kikuchi

Head of Yoro Association. Representative Director of Baso Research Institute Co., Ltd. Representative Director of Rairai Prefecture General Incorporated Association

Masafumi Irie

Moved to France in 1992.

Meet the Lambassadors

Jin-kun of Jingisukan

Hokkaido Genghis Khan PR character Sapporo City Official Sapporo Smile PR Ambassador 2014 Yuru-chara Grand Prix Hokkaido 1st place

Junko Miyagawa

Lecturer/Cook Representative Director of MIIKU Japan Taste Education Association Chief Lecturer of U-Can Co., Ltd. (Cooking Course, Food...

Mai Sawaki

Wine Specialist/Cook JSA Certified Wine Advisor President of Taberuno Co., Ltd.

Hal Yamashita

Shin Washoku Chef. Co., Ltd. Representative Director. HAL YAMASHITA Tokyo Main Store Executive Owner Chef. World Gourmet Summit 2010/2012...

Curryman

Gourmet blogger

Fumiko Ishikawa

Representative of Food Business Consultant, food field creative Cabinet Office Certified. Public Interest Incorporated Association All...

Tomoharu Shono

Ramen Creator Mensho Co., Ltd. Representative Director

hideyo-ishii

Food creator and director of Shingapo pork bone tea

Ryo Housho

Northeast Chinese Cuisine Ajibo, Ajibo Tetsunabeso, Yang Xiangmibo, Long-established Sake Store, Korari Owner

Tomoyuki Kezuka

Executive Chef of Palace Hotel Omiya

Naoya Kobayashi

Chef (French)

Lambassador Collaborations 2022

Combining rich cooking cultures spanning across the globe, the result are dishes filled with international flavours that surprise and...

Haruto Sekizawa

Trained at the renowned Genghis Khan restaurant Sapporo “Shirokuma Sapporo”, and was appointed manager of the Shimbashi branch in 2015.

Taku Tabuchi

After five years as a chef in Osaka, where he learnt the basics of Italian cuisine, he went to Italy, where he trained for six years in...

Shankar Noguchi

Born 1973, Tokyo, Japan. After studying in the USA, he became the third president of the Indian American Trading Company, founded by his...

Koji Azuma

After training at Akasaka Ishingo Group, he became a head chef at Shimbashi Bifun Azuma 2006 and qualified as a sommelier in 2009,...

Koji Fukuda

After graduating from high school, he joined the French Culinary Department of the Hilton Osaka and trained in French cuisine.

Moriaki Higashizawa

Butcher/Genghis Khan specialist and Representative Director, TOYO MEAT Corp.